Grilled aubergine rolls

Delicious or No ?

exploit the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.

Ingredients

METRIC 

 IMPERIAL

Aubergine


3 medium aubergines

1 tsp cumin seeds, toasted

1 pinch of salt

4 1/2 tbsp of olive oil

Quinoa and paneer filling


100g of quinoa

1 small onion, chopped

1 tsp ginger-garlic paste

1/4 tsp ground turmeric

1/4 tsp chilli powder

100g of paneer, grated

1 tsp garam masala

1/4 bunch of coriander, chopped

1 dash of vegetable oil

1 tsp salt

Crunchy vegetables


1 red beetroot, coarsely grated

2 carrots, coarsely grated

1 red pepper, cut small

1

Wash and cook the quinoa as per packet instructions, using water or stock. Drain and set aside

100g of quinoa

2

Mix 3 1/2 tablespoons of olive oil, toasted cumin and salt in a bowl

3 1/2 tbsp of olive oil

1 tsp cumin seeds, toasted

1 pinch of salt

3

Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with the oil marinade

3 medium aubergines

4

Place a griddle pan or large frying pan over a medium heat and add 1 tablespoon of olive oil. Once hot, fry the aubergine slices for approximately 2-3 minutes on each side until soft and coloured

1 tbsp of olive oil

5

Once all the aubergine slices are cooked, set aside on kitchen towel to drain

6

For the paneer and quinoa filling, place a non-stick pan over a medium heat and add vegetable oil. Once hot, add the onion and sauté until a light golden brown colour

1 small onion, chopped

1 dash of vegetable oil

7

Add the ginger-garlic paste, turmeric, salt and chilli powder and sauté for a further 2 minutes

1/4 tsp ground turmeric

1/4 tsp chilli powder

1 tsp ginger-garlic paste

1 tsp salt

8

Add the cooked quinoa and cook for a further 5-7 minutes, then add the grated paneer and remove from the heat. Finish with garam masala powder and chopped coriander

100g of paneer, grated

1 tsp garam masala

1/4 bunch of coriander

9

Lay out the aubergine slices on a chopping board. Spread a generous layer of the filling on top of each and sprinkle over the vegetables. Roll up each slice to enclose the filling

1 red beetroot, coarsely grated

2 carrots, coarsely grated

1 red pepper, cut small

10

Stack the aubergine rolls onto plates and serve immediately

Adapted from greatbritishchefs.com